1, light red wine is suitable for food: light seafood, caviar, light cheese, salad, vegetables, fruits, steamed shellfish, steamed tofu, sashimi, oysters, sushi, steamed seafood, boiled shrimp, cheese, light biscuits, etc.

2. Foods suitable for medium-strong red wine: roast duck, roast goose, lamb chops, sausages, braised fish, Guangdong braised pork, Dongpo pork, Nanjing sauced duck, red wine braised chicken, roasted pigeon, salt and pepper shrimp and crab, air-dried bacon, cowboy ribs, fried kidney flowers, fat barbecued pork, teppanyaki chicken, Chinese cheese and so on.

The above is the suggestion that red wine and food collocation do not affect each other. You can also play a leading role and a supporting role. For example, the purpose of a meal is to taste the treasured red wine, so you can mix the rich red wine with some light food, so that you can feel the taste of red wine more obviously.

Extended data:

Red wine collocation taboo:

1, avoid interaction with seafood: red wine with red meat conforms to the law of cooking itself, and the combination of tannin in red wine and protein in red meat makes digestion start almost immediately.

Although fresh salmon, swordfish or tuna are rich in natural oils and can be well matched with reddish wine, when red wine is matched with some seafood, such as Dover sole fillets, high content of tannins will seriously damage the taste of seafood, and the wine itself may even have an unpleasant metallic taste.

White wine with white meat dishes or seafood is also a good suggestion. The taste of some white wines may be masked by beef or mutton, but it will be pushed to a very high level if it is accompanied by plate fish, shrimp, lobster or roast chicken breast.

2, avoid vinegar with a variety of salads usually does not have an impact on the style of wine, but if vinegar is mixed, it will passivate the taste, so that the wine loses its vitality and the taste becomes bland.

Lemonade is a good choice, because the citric acid in it can be in harmony with the character of wine. Cheese and wine are an ideal combination of nature, just be careful not to mix spicy cheese with light wine, and vice versa.